We love Mexican food. And we mean love. Chips and guac aside, the tastes and aromas of a good Mexican feast are enough to give it “last meal” type status. We’re loving this dinner party-ready Summerland box which includes recipes from one of our favorite local artists and chefs…

We recently put together a special Mexican inspired box with Beatrice Valenzuela – in addition to mom, wife, designer and shop owner, she is also a wonderful cook. Her recipes are inspired and her flavors are bold. Creating a box with Beatrice was the perfect excuse to find our favorite squash blossoms, local goat cheese, and the perfect beans to enjoy with mole sauce.

We came across the farm Two Peas in a Pod and were in awe of their purple, and black speckled, mauve runner beans. They were stunning and tasted as good as they looked.

You can purchase these gorgeous mauve runner beans on our website, by the pound – or enjoy the full Beatrice Valenzuela box with ingredients and recipes for a hearty mole sauce, jalapeno chevre stuffed squash blossoms, shallot relish and roasted squash.

This mole sauce is delicious with any protein, but also makes a wonderful vegetarian meal. In this recipe, we serve it with heirloom purple mauve runner beans, roasted kabocha squash and homemade avocado tortilla chips. Enjoy!